Corn Cakes

Ingredients list for Corn Cakes

• 3-4 tablespoon Corn Kernels canned
• 2 medium Sweet Potatoes boiled and peeled
• to taste Salt
• 2 teaspoon Red curry paste
• 3 tablespoon Scraped coconut fresh
• 2 tablespoon Coriander leaves finely chopped
• 3 tablespoon Rice flour
• for shallow frying Oil
• to garnish Fresh coriander sprigs

Method

1. Grate sweet potatoes into a bowl, drain and add corn kernels with salt, red curry paste, scraped coconut, coriander leaves and rice flour and mix well. Divide this mixture into 8 equal portions, roll into balls and flatten them into cakes.
2. Heat sufficient oil in a non-stick pan.
3. Shallow-fry the cakes in hot oil, turning sides, till crisp and brown on both the sides. Drain on absorbent paper.
4. Arrange the corn cakes on a serving plate, garnish with coriander sprig and serve hot.

Nutrition Info